Zucchini Rice Casserole

Posted on by

from http://www.delish.com/recipes

Ingredients

  • 1.5 c long-grain brown rice
  • 3 c reduced sodium chicken broth
  • 4 c diced zucchini and/or summer squash
  • 2 bell peppers, chopped
  • 1 onion, diced
  • 3/4 tsp salt
  • 1.5 c milk
  • 3 tb all-purpose flour (I used a gluten-free flour mix)
  • 2 c shredded Pepper Jack cheese
  • 1 can corn
  • 8 oz turkey sausage (I used regular pork breakfast sausage)
  • 4 oz reduced-fat cream cheese (not really necessary)
  • 1/4 c chopped pickled jalapenos (I left them out)

Directions

  • preheat over to 375
  • pour rice into a 9×13 baking dish
  • bring broth to a simmer in a small saucepan
  • stir hot broth into the rice along with the zucchini/summer squash, peppers, onion, & salt
  • cover with foil; bake 45 min
  • remove foil & continue to bake until rice is tender & most of the liquid is absorbed- about 35-45 min more
  • meanwhile, whisk milk & flour in a small saucepan; cook over medium heat until bubbling & thickened- about 3-4 minutes
    • reduce heat to low; add 1/2 c Pepper Jack cheese & corn
    • cook, stirring, until cheese is melted
    • set aside
  • brown sausage in a skillet
  • when rice is done, stir in the sausage & cheese sauces
  • sprinkle the remaining 1/2 c cheese on top & dollop with cream cheese
  • top with jalapenos
  • return the casserole to the oven & bake until the cheese is melted- about 10 minutes
  • let stand 10 min before serving

This was OK- kinda blah.  Maybe the jalapenos would help.  It actually had more flavor when I warmed it up for lunch the next day- it was good then.  Cody wasn’t super impressed, but he doesn’t like brown rice very much to begin with.

Leave a comment